Ever wondered if tipping should be a choice left to restaurants or continue as a cultural norm? Join me and my brother, Dan Townsend, as we dive into the world of tipping in our engaging conversation. We debate the pros and cons, with Dan offering his unique perspective on how tipping can act as a strong motivator for waitstaff, analogous to a sales job with a low base salary but high bonus potential. Dan also shares his heartwarming habit of leaving personalized notes on receipts, illustrating how small gestures of kindness can make a big impact.
In another insightful segment, we untangle the intricacies of tipping etiquette, especially during the festive season. Listen to our stories of leaving generous tips, like a $50 tip at Christmas, and the joy it brings to those who serve us. We delve into tipping preferences, cultural variations, and the best ways to handle poor service while still providing constructive feedback. Throughout the discussion, we underscore the importance of being generous and kind, making each encounter a chance to brighten someone's day. Don’t miss out on these thought-provoking reflections and heartwarming anecdotes on the power of kindness and tipping.
Ever wondered if tipping should be a choice left to restaurants or continue as a cultural norm? Join me and my brother, Dan Townsend, as we dive into the world of tipping in our engaging conversation. We debate the pros and cons, with Dan offering his unique perspective on how tipping can act as a strong motivator for waitstaff, analogous to a sales job with a low base salary but high bonus potential. Dan also shares his heartwarming habit of leaving personalized notes on receipts, illustrating how small gestures of kindness can make a big impact.
In another insightful segment, we untangle the intricacies of tipping etiquette, especially during the festive season. Listen to our stories of leaving generous tips, like a $50 tip at Christmas, and the joy it brings to those who serve us. We delve into tipping preferences, cultural variations, and the best ways to handle poor service while still providing constructive feedback. Throughout the discussion, we underscore the importance of being generous and kind, making each encounter a chance to brighten someone's day. Don’t miss out on these thought-provoking reflections and heartwarming anecdotes on the power of kindness and tipping.
Welcome to the Scott Townsend Show brought to you by Dietzelman Productions.
Speaker 2:
Hey, this is Scott. Welcome back to the Scott Townsend Show. And today I have with me world traveler, bon vivant and all around great guy, my little brother Dan Townsend. Dan, how's it going? I'm doing well. How are you? I'm doing great Good. So, Dan Townsend, Dan how's it going?
Speaker 2:
I'm doing well. How are you? I'm doing great Good. So I have a topic I want to discuss and get your thoughts on. I'm not quite sure where I fall on that decision whether or not restaurants should tip or not, whether or not restaurants should tip or not but I think I'm leaning more towards going ahead and tipping. I mean, I guess it should be up to the restaurant.
Speaker 3:
Are they taxed on tips? Yeah, I think so.
Speaker 2:
I mean that would be part of your reportable income, and so I know some waiters and waitresses have to split it between the dishwashers and the cooks and whatnot you know which. I don't know how. I'm not sure I like that. But and the bartender?
Speaker 3:
I think the dishwashers and cooks and stuff like that. They they make a higher hourly wage and I'm not sure about this. I've never worked in the service industry like that.
Speaker 2:
And then waiters, waitresses, wait staff make a lower hourly wage, but then they get tits on top, which is the goal there is to have wait staff provide really great service so they can get, hopefully, really great tips. I guess, yeah. So as far as tipping goes, sometimes I say I would like to have a no tipping situation in our culture, but then again it kind of takes away the opportunity to surprise and delight waitstaff. Where do you fall on that?
Speaker 3:
Yeah, I'm with you on that. I think it's a good incentive for waitstaff to provide excellent customer service. It's an incentive certainly, and I mean people can make good money like that. I mean they can exceed. I mean I think a good waiter would be more interested in making a lower hourly wage because he or she knows they can make great tips.
Speaker 3:
And you know, you let's say you turn two, three tables in an hour and you make 10 to 20 dollars in tip, depending on your cost, the cost of the meal, but anymore, I mean that's that's not unusual 10, 20 bucks, oh no. Well then all of a sudden you, if you let's say you turn two tables in an hour at 20 bucks a tip, or let's say 15, that's 30 bucks in an hour. So if I was a waiter I would want that and make a small hourly wage Because you know and that would. And you know you see people, they're incentivized like that, and so they'll talk to you, they'll smile, they'll. You know, can I get anything else for you? How's your day going? You know Solve problems.
Speaker 1:
Yeah.
Speaker 3:
And it's like, yeah, well, they're doing it for the tip and I think that's great. I mean, hey, it's yeah exactly.
Speaker 1:
Thank you for joining me. Scott Townsend show. We'll be back right after this.
Speaker 2:
Hey, if you're enjoying the episode, why not share the love? Spread the word with your friends and family and hey, don't forget to hit that subscribe button so you never miss an episode. Got something to say I'd love to hear from you? Shoot me an email at scott, at scotttownsendinfo, and let me know why you decided to subscribe. Your feedback means the world to us.
Speaker 2:
So really when they're working. Yeah. So for those that are getting tips, they're really saying I'm betting on myself. Yeah, exactly, I'm not relying on just a flat hourly rate. I think I can even do better than that.
Speaker 3:
Yeah, yeah, you know I've been in sales for a long time 25 years, and it's. You know, a good salesperson is very comfortable with a lower base salary but a higher bonus structure where they have the potential to make a lot more money because they know they can sell, they know they can do what it what it takes to make a great bonus. Um, so it's, uh, I think I think as it goes in sales, so it goes with, like, you know, good waiters, good wait staff, you know they, they know it, they make good money and everybody's happy you, uh, offer up tips.
Speaker 2:
I mean, you give tips, uh, but you also do something I noticed a little different than well. Not a little different, a lot different. I've never seen anybody do this. What is the extra thing? To tell everybody what the extra thing is you do on a receipt?
Speaker 3:
Well, I write a little note on there, you know, and I say A little love note. Yeah, a little love note, a little thank you. You know the food was delicious, or you know you really give great service. We appreciate you. You know, draw a little smiley face on there. I I think it's just all part of the effort to just brighten people's day and just be a positive uh positive uh force in the world and just in in little ways so what does?
Speaker 3:
that do for you. It gives me a good inner feeling. Like you know I'm I'm playing my part to be a positive force in the world. You know, just in in little ways, because I do, I do that throughout the day, like, um, well, like I was at the hotel this morning and I went to the front desk because I had something to ask him about. But before I got going I asked the lady at the front desk. I said how are you doing today? And she was like she kind of, you know, she was looking at the computer and kind of absorbed in what was on the computer. And she stopped and she looked up at me and we made eye contact. She smiled, she goes I'm doing okay, I'm doing okay, thank you, you know, and that's it.
Speaker 3:
You know, no big story, but but just little things like that. So, yeah, on receipts, cause I know they're going to look at that receipt, cause they want that tip on that receipt, so they're going to be looking at that thing pretty close and so, yeah, I'll put a little, I'll put a little note on there and just say appreciate you. Or you know the food was delicious, or you know, try to try to come up with something that if the food wasn't good but the service was, you know, there you go. Good, great service. Thank you so much, or whatever.
Speaker 2:
It's just a little bonus.
Speaker 3:
Yeah.
Speaker 2:
It's a bonus on top of the bonus. And what?
Speaker 3:
I've noticed is that when you're kind to people, they pay it forward without really even thinking about it Because you lift their spirits. You know, it's like and I've noticed this a lot like I'll compliment somebody. Well, I was at mass the other day. There was this guy that I never really talked to very much, I just haven't had any interaction with him. So I said, okay, I'm going to make a point to go over and talk to this guy. So I walked across the way and I said, hey, I said I see you here all the time, but I just, I just don't remember your name.
Speaker 3:
I apologize. And he said oh, my name's so-and-so.
Speaker 3:
I said okay, I said well, and he was wearing a. I'd never wear a tie to, you know, but but he was wearing a tie and a coat, you know, just jacket, whatever. And I said, well, you're looking sharp, brother. And I kind of popped him on the shoulder, you know in a friendly way, and he smiled real big and so I you know that was it and I walked away and and kind of walked to the other side of the room and so I'll stand there. A few minutes later, these, these young guys came up to him and I don't know that he really recognized that I was watching or listening or whatever, but he was just really, uh, I don't know, his countenance was just happy, and and he told one of the kids he goes hey, what are you doing here? You're looking for sharp, you're looking sharp there. You know, I think, just subconsciously, he, he paid forward the compliment without really even thinking about it and I felt good about that. I thought, you know, that's good. The butterfly effect yeah, brighten somebody's day and then they'll wind up paying it forward.
Speaker 3:
I've seen that example played out so many times, where you just give a kindness to somebody and then they'll, they'll just turn around and then it just, it just lifts them up and then they'll turn around and give it to somebody else without really even thinking about it. I see that. I, I look for it and I see it all the time. So you know there's a you want to be like. I think you know we all want to be as Christian people, we want to be channels of grace, we want to be conduits of grace, and I think that's a nice way to do it. You know, it's like just being a positive, positive force in the world and acknowledging people. There are no insignificant people and, um, I don't care who you're talking to, they are significant and uh you know they deserve a good word, and and um you know, just a little kindness, just takes five seconds.
Speaker 2:
Yeah it, it's low cost, no cost actually.
Speaker 3:
So that's why I write these little notes on these receipts. It's kind of a creative way to communicate.
Speaker 2:
And what I like about it, too, is Because nobody else is doing that.
Speaker 3:
Right, and I guess not. I don't know, but I do it, and and what I like about it too, is I don't hang around for the payoff. So that you know you want to do. You want to do. Do good for the sake of doing good, don't you know? I try not to do good for the sake of what it's going to do for me, Right.
Speaker 3:
I mean if it happens and you get to witnesses. That's cool, that's cool, that's cool. Yeah, but I like the note thing because they're going to get that later, right After I'm already gone, right, and I like that.
Speaker 2:
I like that because, yeah, I feel good just in the act of writing the little note and I feel like, okay, that's, that'll probably make them feel good, you know. So I get the pleasure of that thought, but then I'm up and gone, you know when they pick up that thing. So it's almost, it's almost funner, is that a word to not see? But just know that at some point that's going to happen. You know, I don't need to know, I don't need to see it, I just. But I do know that it's going to have an impact. I know, when we were at a restaurant and I told you this yesterday we had it was christmas time I had a lot of cash on me and I just gave all my cash as a tip.
Speaker 2:
I think it's 50 bucks or something yeah it was no big deal to me, I I just laid it down and I knew that that guy that was going to get that tip, that was going to rock his world. I wanted to turn around as we left to see if he saw it, you know, and see his reaction. But that's not why I did it. You know, that's almost voyeuristic. I just, we just went on, you know, and I did not see the reaction.
Speaker 2:
But I know 100% chance the reaction was he was excited, probably told some people about it probably told some coworkers because they all talk about those that stiffed him and those that left good tips, but a $50 tip in Christmas season that's got to be, I don't know. I didn't do it. I just wanted to bless somebody and yeah, and just do a nice good thing, yeah, yeah so I think that's where we fall in the tipping.
Speaker 2:
I guess that's where we fall. I like tipping. I don't like to be expected to tip. You know, like a gratuity has been automatically added to the ticket. Yeah, I don't like being told what to do there. My go-to is 20%. Yeah, I everyone you know tipping 15%. Okay, so I'm going to do one better than that. Yeah, and it's easier to calculate.
Speaker 3:
Yeah, yeah, exactly.
Speaker 2:
Let's see, take 10%, then half of that, you know, just 20% is 10 and 10. My lunch is $20, then that's $4. Yeah, no big, you know. Yeah $4 or $3.50. Give me a break, yeah, $4. Yeah, give me a break $54.
Speaker 3:
Yeah and then you have to be careful when you travel overseas. It's true that in a lot of European countries the tip is built in, it's baked into the price.
Speaker 2:
Oh yeah.
Speaker 3:
Yeah, so you tip, they're getting double. They're really making out.
Speaker 2:
I think that's the fun of it.
Speaker 3:
Yeah, and I think you know Americans you know, they probably know that about Americans that our culture is. You know we tip over here. They don't. You know they don't rely on tips. They make a higher hourly wage. But then when these Americans come over, they've got this tip mentality and so they get their higher hourly wage plus.
Speaker 2:
Yeah.
Speaker 3:
It's kind of interesting.
Speaker 2:
So if you're listening out there, you go out to eat or whatever. I encourage you to take care of your hostess, waiter, waitress, give them a nice little tip, it's not going to kill you. It's actually a lot of fun and, uh, it encourages them to provide good service. Oh, here's one. The last question I have is if you have a lousy, if waiters have it a lousy day and the service is not good, do you punish them by not tipping or reducing the percentage, or do you stay the course?
Speaker 3:
I've done all the above. I mean I'll be honest, I've, I've had really bad service. The food, uh, the service was bad and I just didn't tip. I just didn't tip at all because I just I've, so I've, I've taken that that course. Um, sometimes if I feel like the waiter's trying but the, the, the kitchen's just not making it happen, like the waiter's doing his part or her part, but they're bringing out food that's just not not up to standard, but it's not the weight, the wait staff's fault, um, I'll go ahead and tip. But you know, notes on receipts can go both ways. You know what I mean. So I mean not not to be uncharitable, but I think it's. I think it's charitable to to say the truth in a nice way.
Speaker 2:
So have you written some constructive criticisms.
Speaker 3:
Yeah, I've said not in a mean way, but you know so what would you say?
Speaker 3:
Well, steak was overcooked, or you know I ordered medium. I got well done. You know food was cold, you know. But I appreciate. You know your service was good. You know something like that. I don't do that all the time. That's been a real rare thing Because I like the notes to be positive and stuff. But but I mean you know, if you and again that's a kindness because, let's say, they're the kitchen's putting out cold food or or undercooked food or overcooked food or whatever, and if you give them some constructive feedback like that, maybe maybe the next person's experience will be better, cause they'll get get.
Speaker 2:
Maybe the next person's experience will be better because they'll get up on their game a little bit. Yeah, that's good. Well, that's it. That's the 101 on tipping, and you can do what you want, but I would really encourage and you probably do. Everybody listening probably does that Tip generously, be nice, pay it forward. Does that Tip generously, be nice, pay it forward, show a little kindness.
Speaker 1:
Maybe do just a little bit extra, you know, instead of 15%, maybe do 16%.
Speaker 2:
You know you don't have to do like me 20%. But I had one guy say if the tip turns out to be less than $5, just give them the $5. Yeah, you know, yeah, if you can't afford a $5 tip, you probably don't need to be eating out.
Speaker 3:
Yeah, exactly.
Speaker 2:
So yeah, Anyway, well, all right, there's any last words?
Speaker 3:
comments concerns no, that's about it.
Speaker 2:
All right. Well, so for Dan Townsend, this is Scott Townsend. Thanks for listening to the Scott Townsend Show. Have a great day, everything's going to be all right and we'll talk to you later.
Speaker 1:
The Scott Townsend Show is a Dietz-O-Man production. For more episodes, visit the Scott Townsend Show YouTube channel, listen on Apple Podcasts or wherever you listen to your favorite shows.
